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Recipe Source: cdkitchen.com
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Italian Pickled Vegetables
Category: Sides
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Serves/Makes: 5 pints
Ready in: 2-5 hrs
- 1 large head cauliflower (3 pound size), cut in small florets
- 1 pound green beans, trimmed
- 2 red bell peppers, cut in large chunks
- 2 cups distilled white vinegar
- 2 cups water
- 1/4 cup sugar
- 5 cloves garlic, crushed
- 1 tablespoon whole black peppercorns
- 1 teaspoon salt
- 1 teaspoon crushed red pepper, optional
- 5 medium bay leaves
Bring a large pot of water to boil. Add cauliflower; boil 3 minutes. Add green beans and boil 2 minutes. Add bell peppers and boil 1 minute or until barely tender. Drain vegetables in colander, rinse with cold water and drain again. In same pot, bring remaining ingredients to a boil. Cover; reduce heat and simmer 10 minutes. Pack vegetables, garlic and peppercorns in 1-pint jars. Add hot liquid. Cool, cover and refrigerate.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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